摘要
为明确中国代表性产区沙棘品质的差异,该研究以山西、河北、内蒙古、新疆地区加工使用频率高的4个沙棘品种(中国沙棘Hippophae rhamnoides.L.Zhongguoshaji、宇璐沙棘Hippophae rhamnoides.L.Yulushaji、蒙古沙棘Hippophae rhamnoides.L.Neimenggushaji、阿勒泰大果沙棘Hippophae rhamnoides.L.Aletaidaguoshaji)为研究对象,从色泽、质地、滋味、风味、营养功能组分等方面研究其品质,测定沙棘浆中的香气成分和小分子活性物质组成,明确四个地区沙棘的综合品质,并探究不同地区沙棘综合品质的差异。结果显示:新疆阿勒泰大果沙棘色泽最鲜艳;内蒙古中国沙棘的糖酸比(1.997)最大;河北宇璐沙棘总酚含量(1.14 mg/g)最高;新疆沙棘类胡萝卜素含量(37.15 mg/100 g)最高;4种沙棘维生素C的含量无明显差异(P>0.05),约为21~23 mg/100 g;4种沙棘抗氧化活性水平存在显著差异,山西沙棘DPPH自由基清除率最高(P<0.05),内蒙古沙棘的ABTS自由基清除率和铁离子还原能力(FRAP)均最高(P<0.05)。四个地区沙棘挥发性成分差异显著(P<0.05),其中河北、内蒙古、新疆、山西沙棘中特征挥发物质分别为3-辛酮、2-庚烯醛等,异戊酸异丙酯、2-甲基丁酸丙酯等,正辛烷、2,3-二氢-2,2,6-三甲基苯甲醛,己酸戊酯、癸酸乙酯。四个地区沙棘主要多酚类物质包括奎宁酸、异鼠李素、阿洛酮糖等。四个地区沙棘14项品质指标进行因子分析,共提取3个公因子,累计方差贡献率达到100%。综合品质评价模型得出,四个地区代表性沙棘品种综合品质得分依次为河北沙棘,山西沙棘,内蒙古沙棘,新疆沙棘。该研究将为沙棘系列产品的开发及原料选择提供理论依据和基础。
Sea bucthorn(Hippophae rhamnoides)fruits are gradually used to develop various functional foods,due to their high edible and medicinal values rich in nearly 200 kinds of nutrients and active substances,such as polyphenols,polysaccharides,carotenoids,and flavonoids.This present research aims to clarify the difference of Sea bucthorn from the representative places of origin,in order to provide the selection basis for the research and development of the Sea bucthron nutritious products.The Sea bucthorn was collected from Shanxi,Hebei,Inner Mongolia,and Xinjiang in China.The varieties of Sea buckthorn were mostly used in the processing(Hippophae rhamnoides.L.Zhongguoshaji,Hippophae rhamnoides.L.Yulushaji,Hippophae rhamnoides.L.Neimenggushaji,and Hippophae rhamnoides.L.Altaydaguoshaji).The quality of fruit was comprehensively evaluated from the aspects of color,texture,taste,flavor,and nutritional components.Gas Chromatography-Mass Spectrometry(GC-MS)and Ultra-High Performance Liquid Time-Of-Flight Mass Spectrometry(UHPLC-QTOF-MS)were selected to determine the volatile components and small molecule active substances.The comprehensive quality of Sea buckthorn was explored to determine the difference in four regions of China.The results showed that the Sea bucthorn from Xinjiang was the brightest among the four regions.The highest sugar-acid ratio(1.997)was found in the Sea bucthorn from Inner Mongolia.The sea bucthorn from Hebei Province presented the highest polyphenol content(1.14 mg/g).By contrast,Xinjiang Sea buckthorn shared the highest carotenoid content(37.15 mg/100 g).However,there was no significant difference(P>0.05)in the vitamin C content of the sea buckthorn from four regions(21-23 mg/100 g).Moreover,there was a significant difference(P<0.05)in the antioxidant activity of sea bucthorn from the four regions.In addition,the Shanxi Sea bucthorn possessed the highest scavenging rate of DPPH free radical.Inner Mongolia sea buckthorn presented the highest ABTS free radical scavenging rate and iron ion reduction ability(FRAP).A total of 153 compounds were detected in the sea buckthorn from the four regions,indicating the significant difference in the volatile components.The characteristic volatile substances in the Hebei sea buckthorn were 3-octanone,2-heptenal,and amyl isobutyrate,whereas,there were the isopropyl isovalerate,propyl 2-methylbutyrate,and(methylthiol)ethyl acetate in Inner Mongolia.The n-octane,2,3-dihydro2,2,6-trimethylbenzalde hyde was found in the XinJiang sea buckthorn,whereas,the amyl hexanoate,basil,and ethyl decanoate were in the Shanxi one.61 compounds were detected in the small molecular active components,among which the main polyphenols were quinic acid,isorhamnetin,aloxone sugar,kaempferol,and quercetin.On the whole,the Inner Mongolia sea buckthorn was the strongest antioxidant capacity and the highest sugar-acid ratio,indicating a promising potential raw material for functional products and health products.The characteristic components of sea buckthorn from the Shanxi were 1,3-dihydroxy-12,24-dienoic acid,quinic acid,and 2-[(2-ethyl butyryl)amino]-4,5-dimethoxybenzoic acid.The characteristic components of sea buckthorn from Xinjiang were mainly 1-oleyl-glycerol-3-phosphocholine,and aloxone.A comprehensive comparison was performed on the physicochemical characteristic of representative sea bucthoron in the XinJiang,Inner Mongolia,Shanxi,and Heibei regions.A factor analysis was carried out on the 14 quality indexes of Sea buckthorn.Among them,three common factors were extracted,where the cumulative variance contribution rate reached 100%.The contribution rate of the first common factor reached 45.831%,followed by 38.623%,and 15.546%.The comprehensive quality scores of the representative sea buckthorn varieties were ranked in descending order of the Hebei,Shanxi,Inner Mongolia,and Xinjiang sea buckthorn,according to the comprehensive quality evaluation model.A better performance was achieved to compare the color,taste,flavor,active component,and antioxidant quality of sea buckthorn in four regions of China.The finding can provide the technical reference and application approaches for the raw material selection in the series of sea buckthorn products.
作者
方贵平
毕金峰
刘春海
岳丽华
李旋
刘佳
王雅
Fang Guiping;Bi Jinfeng;Liu Chunhai;Yue Lihua;Li Xuan;Liu Jia;Wang Ya(School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Science/Key Laboratory of Agro-Products Processing,Ministruy of Agriculture and Rural Affairs,Beijing 100193,China;Chengde Yuhangren Alpine Plant Application Technology Co.Ltd,Chengde,068451,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2022年第21期249-260,共12页
Transactions of the Chinese Society of Agricultural Engineering
基金
河北省重点研发计划项目“沙棘及特色果蔬高效节能冻干技术集成创新与示范”。
关键词
主成分分析
品质评价
沙棘
色泽
功能性成分
香气成分
principal component analysis
quality evaluation
sea bucthorn(Hippophae rhamnoides)
color
functional components
aroma component
